Rakhee Vaswani is a celebrity chef, a culinary expert, food consultant and cooking show host. She was certified by prestigious Le Cordon Bleu at Gordon Ramsey’s Tante Marie in London. Rakhee is a natural with textures and flavours and is extremely passionate about food. She runs the Palate Culinary Studio in Mumbai, where she trains budding chefs, amateurs and food enthusiasts.
Smrutisree Singh is a celebrated chef, who is a well-known name in the industry courtesy of her innovative twists on traditional dishes. She was a finalist of Masterchef India Season 6. She had won the heart of three judges of the reality show – Vikas Khanna, Ranveer Brar and Vineet Bhatia- with her dish ‘Kuttu-a-pasta’ during the audition round of MasterChef India, Season-6. She was the second native from Odisha to be shortlisted to the ‘MasterChef India’ reality show.
Chef Samia Jamil, an accomplished culinary master, honed her skills through formal education and diverse confectionery training. Starting her career at the Regent Plaza Hotel in Karachi, she now hosts popular TV shows like “Weekend Maza” and “Quick Recipe” on Zaiqa TV, sharing her best recipes. Additionally, she manages her bakery, Hazel’s Food and Bakerz, and serves as the H.O.D of The Professional’s Institute, focusing on culinary education. Her recipes grace the pages of prestigious Pakistani magazines, solidifying her reputation nationwide. In 2010, she found her calling as a cake artist, delighting clients with exquisite custom creations made from premium ingredients. She also founded CEBO – Caters Event Bakers Organization, empowering women to start their own businesses in the culinary industry.
Nadiya Jamir Hussain is a British television chef, author and television personality. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015. Since winning, she has signed contracts with the BBC to host the documentary The Chronicles of Nadiya and TV cookery series Nadiya’s British Food Adventure and Nadiya’s Family Favourites; co-presented The Big Family Cooking Showdown; and has become a regular contributor on The One Show. In 2017, Hussain was named by Debrett’s as one of the 500 most influential people in the UK and was on BBC News’ 100 Women list. She was also shortlisted for Children’s Book of the Year prize at the British Book Awards for Bake Me A Story and was nominated for Breakthrough Star at the Royal Television Society Awards for The Chronicles of Nadiya.
Hari Ghotra, a chef and writer, currently oversees the largest digital platform for Indian cuisine in the UK. Through her website brimming with enticing recipes, videos, and informative content, she unveils the mysteries of Indian cooking. With her app, Hari hosts weekly live cook-alongs, empowering users to craft, share, and savor delightful Indian dishes in the comfort of their homes. Trained at The Tamarind Collection of Restaurants, including the renowned Michelin-starred Tamarind of Mayfair, she has also introduced her exceptional creations at a new bar in the Emirates Golf Club, Dubai.
Abhijit Saha is the Founding Director and Chef of Avant Garde Hospitality Pvt. Ltd., which currently owns and operates two critically acclaimed premium restaurants in Bangalore, Caperberry and Fava in Bangalore. In June 2014 he opened his Signature Indian restaurant, Saha, in Singapore’s Duxton Hill area and was awarded the ‘Best Chef of India’ at the Indian Restaurant Congress and Awards, 2013. With twenty four year of varied experiences, Chef Saha is an expert in Classical and Modern European & Regional Indian cuisines. He has been invited by the Culinary Institute of America as a Guest Chef and Speaker at ‘The World of Flavours Conference‘– 2004, 2005 and 2007. He is a member of the elite team of chefs who contributed to the ‘World Culinary Arts’ DVD which has won the ‘James Beard Foundation’ Award in 2008. In the past he has also won the ‘IFCA Entrepreneur Chef of the Year’ Award 2008-2009 and the SICA ‘Golden Hat’ Award 2010 for outstanding contribution to the culinary field.
With a lifelong passion for food, friendship, and celebration, Chef Abishek Sharma has forged an illustrious career in the hospitality industry, spanning over a decade. A culinary visionary, Chef Abishek’s dynamic approach to cooking seamlessly blends the rich heritage of Indian cuisine with the warmth and sophistication of Western flavors.
As an astute entrepreneur and a masterful culinary artist, Chef Abishek has been the driving force behind the triumphant establishment and growth of three distinguished restaurants in New York City: Madam Ji, Swagat, and Rang. With elegance, sophistication, and a touch of class, Chef Abishek Sharma continues to delight the palates of discerning diners, leaving an indelible mark on the culinary landscape.
Noorain Huma is a software Engineer turned food blogger/recipe developer. She lives in the UK with her husband and two kids. She runs a blog Cook With Noorain, where she shares all of her recipes with her audience. She started Cook With Noorain on Instagram in 2021 just as a side hustle while she was working as a software Engineer for an Indian company. Noorain’s all time favorite food is Chicken Biryani.
Meera Sodha is a cook and a food writer based in London. She has written three best-selling cookbooks, and, since 2017. Meera has also written a weekly column for The Guardian called The New Vegan. Her first book, Made In India was named a book of the year by the Times. Her second book Fresh India, won the 2017 Observer Food Monthly’s Best New Cookbook Award. The third, East, was called ‘fabulous’/ by Nigella Lawson. She’s currently working on her fourth book.
Shaziah Zuberi has contributed blogs to The Express Tribune, Dawn Images, The Friday Times, and Daily Times. She also contributed to a cookbook authored by Shanaz Ramzi titled Food Prints. She lives in the US, where she practices her culinary skills by creating innovative recipes and shares them on her website and on Instagram and Twitter, to spread the joy of her inspirational cooking. Her first book ‘A Taste of Pakistan in Fusion’ is an effort to open doors, build bridges, and deepen relationships between Pakistan and the outside world through the “art” of fusion food